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Ingredients
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Ravioli and coating
Marinara and finishing
Method
Ravioli and coating
- 1
Prepare dredging stations
Set up three shallow bowls or rimmed plates: one with the flour, lightly seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper; a second with the eggs beaten together with 2 tablespoons milk; and a third with the breadcrumbs mixed with 1 tablespoon grated Parmesan and 1 teaspoon dried Italian seasoning.
- 2
Dry the ravioli
If ravioli are refrigerated and slightly moist, pat each piece gently with a paper towel to remove excess moisture. Place ravioli in a single layer on a plate so they are easy to dredge.
- 3
Coat the ravioli
Working in batches of 6–8 ravioli to avoid crowding, dredge each ravioli first in the seasoned flour (shake off excess), then dip into the egg wash, allowing excess to drip off, and finally press into the breadcrumb mixture to coat thoroughly. Place coated ravioli on a tray and let rest 5 minutes to help the coating adhere.
- 4
Heat oil
Pour about 1 cup vegetable oil into a large skillet (cast-iron or heavy-bottomed) to create a shallow fry layer about 1/4–1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–15 seconds.
- 5
Fry ravioli
Fry the coated ravioli in batches (do not overcrowd) for about 1 to 1 1/2 minutes per side, or until golden brown and crisp. Use tongs to carefully flip. Transfer fried ravioli to a wire rack or paper-towel-lined plate to drain. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining ravioli, reheating oil to temperature between batches if needed.
Marinara and finishing
- 6
Warm the marinara
While the ravioli are frying (or immediately after), warm the marinara sauce in a small saucepan over low heat until hot, stirring occasionally. Taste and adjust seasoning with salt or red pepper flakes as desired.
- 7
Assemble on a baking sheet (optional broil)
Preheat the oven broiler to high and line a rimmed baking sheet with foil. Arrange fried ravioli in a single layer. Spoon about 1–2 tablespoons warm marinara over each ravioli (just enough to top them). Sprinkle shredded mozzarella and a little extra grated Parmesan evenly over the ravioli.
- 8
Melt cheese
Place the baking sheet under the broiler 4–6 inches from the heat for 1–2 minutes, watching closely, until the cheese is melted and just beginning to brown. Alternatively, for a no-broil option, place on a preheated 425°F (220°C) oven for 3–4 minutes just until cheese melts.
- 9
Finish and serve
Remove from oven and transfer the ravioli to a serving platter (or serve directly from the baking sheet). Garnish with torn fresh basil leaves, an extra sprinkle of grated Parmesan, and red pepper flakes if using. Serve immediately while hot with extra marinara on the side for dipping.